Plant-based ice cream alternatives: Production, physicochemical properties, nutritional value, and sensory aspects

Elsevier eBooks 2026 Book chapter

View at publisher

Authors: Aylin Şen, Alejandra Acevedo-Fani, Harjinder Singh

DOI: 10.1016/b978-0-443-28890-6.00015-1

Cited by: 0

References: 97

Fields of Study & Subjects

Proteins in Food Systems Advanced Scientific Research Methods Food Nutrient Composition and Product Development

References 97